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Pork Scallopini

1 lb Boneless pork roast
1/4 c Butter
1/4 c Marsala or Maderia wine
Flour


Dredge lightly in flour thin slices of pork roast. Saute in butter. When juices begin to emerge on the upper side (after about 3 minutes), turn pork and saute for 3 minutes more until pork is done. Remove from skillet. Deglaze the pan juices with the wine. Pour sauce over pork slices and serve.





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